Looking for a holiday dessert that is guaranteed to impress at your holiday gathering? Look no further! Thanks to our friends at Maille, we can share this unique, delicious dessert with you! A perfect combination of sweet and spiced, this poached pear dish is unlike anything you’ve every tried. Serve with your favourite vanilla ice cream or on a shortcake topped with heavy whipping cream for best results. I’ll be dreaming about this dessert tonight…
Let’s get cooking!
INGREDIENTS:
- 2 cups ruby port
- 3 tbs. Maille Honey Mustard
- 1/4 cup dark brown sugar
- 2 to 3 sprigs tarragon
- 1 cinnamon stick
- 1/2 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- Kosher salt
- 4 ripe but slightly firm pears, peeled, cored, and quartered
- 2 tbs. chopped candied ginger
METHOD:
- Combine the port, 2 cups water, mustard, sugar, tarragon, cinnamon stick, ginger, nutmeg, and 1/2 tsp. salt in a 4-quart pot.
- Bring the mixture to a boil, stirring occasionally to dissolve the sugar.
- Reduce the heat to medium low, add the pears, and simmer (basting occasionally if there are any unsubmerged parts), until they are just tender when pierced with a knife, about 15 to 20 minutes.
- Using a slotted spoon, transfer the pears to a bowl.
- Strain the liquid through a fine-mesh strainer set over a bowl. Return the liquid to the pot, bring to a low boil, and reduce to 1 cup, about 20 minutes.
- Remove the pan from the heat and allow the liquid to cool to room temperature, then pour over the pears and toss to coat.
- To servem spoon the pears into serving bowls, drizzle with the reduced syrup, and top with the chopped ginger.
